This spicy soup is a staple in every South Indian home. It's quick and easy to prepare. Needs only a few ingredients which are usually always available in the pantry and its spiciness is the perfect way to wake up your taste buds. You can dip your idlis and wadas in this, you can eat this with rice or enjoy it as a soup on a cold winter day.
4 large ripe tomatoes
1 lime sized ball of tamarind soaked in 1/4 cup water (or 1 TBS tamarind extract)
1/2 inch piece of ginger
3-4 garlic cloves
1 TBS black pepper corns
1/2 TBS cumin seeds
1.2 TBS coriander seeds
1/4 tsp turmeric
2-3 dry red chillies (depending on your spice tolerance- you can de-seed them if you like)
the stalks from the cilantro leaves (mentioned below)
2 TBS cilantro leaves finely chopped
1/4 tsp mustard seeds
1/8 tsp asafoetida powder
10-12 curry leaves
salt to taste
oil for tempering
Blend together with 3 cups of water - everything from Tomatoes to cilantro stalks. Strain it, sqqueeze out every bit of goodness and keep aside.
In a deep pot, heat oil, add the mustard seeds and asafoetida powder and the curry leaves. Pour the blended tomato mixture into the tempered oil, add salt to taste and bring to a boil. Sprinkle the cilantro leaves on top and serve hot!.
Note: You can find all these ingredients in any Indian store. I strongly recommend using tamarind instead of the ready extract, but if you have to use the bottled kind try find one that is brown in colour and not black, as the black one spoils the looks of the rasam.
4 large ripe tomatoes
1 lime sized ball of tamarind soaked in 1/4 cup water (or 1 TBS tamarind extract)
1/2 inch piece of ginger
3-4 garlic cloves
1 TBS black pepper corns
1/2 TBS cumin seeds
1.2 TBS coriander seeds
1/4 tsp turmeric
2-3 dry red chillies (depending on your spice tolerance- you can de-seed them if you like)
the stalks from the cilantro leaves (mentioned below)
2 TBS cilantro leaves finely chopped
1/4 tsp mustard seeds
1/8 tsp asafoetida powder
10-12 curry leaves
salt to taste
oil for tempering
Blend together with 3 cups of water - everything from Tomatoes to cilantro stalks. Strain it, sqqueeze out every bit of goodness and keep aside.
In a deep pot, heat oil, add the mustard seeds and asafoetida powder and the curry leaves. Pour the blended tomato mixture into the tempered oil, add salt to taste and bring to a boil. Sprinkle the cilantro leaves on top and serve hot!.
Note: You can find all these ingredients in any Indian store. I strongly recommend using tamarind instead of the ready extract, but if you have to use the bottled kind try find one that is brown in colour and not black, as the black one spoils the looks of the rasam.
No comments:
Post a Comment